Bean and Vegetable Stew with Polenta

Name: Bean and Vegetable Stew with Polenta
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 425 grams can black-eyed peas, drained, rinsed; 539 grams can Progresso® cannellini (white kidney) beans, drained, rinsed; 2 mediums carrots, cut into 1/4-inch slices (1 cup); 2 teaspoons finely chopped garlic; 237 milliliters Green Giant® Valley Fresh frozen cut green beans; 1 teaspoon Italian seasoning; 822 grams cans each) Muir Glen® organic diced tomatoes with Italian herbs, undrained; 118 milliliters medium onion, coarsely chopped; 0 teaspoons pepper; 454 grams tube refrigerated polenta; 1 teaspoons salt; 1 Tbsp olive or vegetable oil; 237 milliliters water; 237 milliliters medium yellow or green bell pepper, coarsely chopped

You can never have too many main course recipes, so give Bean and Vegetable Stew with Polentan It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up polenta, garlic, salt, and a few other things to make it today. To use up the polenta you could follow this main course with the Lemon Polenta Cookies as a dessert. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.

Instructions

In 4 1/2- to 5-quart Dutch oven, heat oil over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add onion, bell pepper and garlic; cook 5 to 6 minutes, stirring frequently, until onion is softened.

Ingredients you will need

Bell Pepper

Garlic

Onion

Stir in remaining ingredients except polenta and green beans.

Ingredients you will need

Green Beans

Polenta

Heat to boiling; reduce heat to medium-low. Cover; cook 35 to 40 minutes, stirring occasionally, until carrots are tender and stew is hot. Meanwhile, cook polenta as directed on package; keep warm.

Ingredients you will need

Carrot